feta stuffed chicken with chilli
How to make feta stuffed chicken with chilli recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
200 g (7 oz) feta cheese, crumbled
1 red chilli, deseeded and chopped
2 teaspoons rinsed capers
1 teaspoon grated lemon rind
70 g (2¾ oz) pitted olives, sliced
2 tablespoons chopped fresh coriander or parsley
2 tablespoons olive oil
4 boneless chicken breasts, skin on
4 lemon wedges
2 Romano peppers, halved lengthways and deseeded
250 g (8 oz) wholewheat couscous
salt and pepper
Method:
Place the feta in a small bowl and add the chilli, capers, lemon rind, olives, coriander or parsley and half the olive oil. Season generously with salt and pepper. Cut a pocket in the side of each chicken breast and fill with half the feta mixture. Place skin side up in an ovenproof dish with the lemon wedges and Romano peppers.
Drizzle over the remaining olive oil and place in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until the chicken is cooked and golden. Meanwhile, cook the couscous according to the packet instructions, fluff up with a fork and fold in the remaining feta mixture. Spoon on to plates and serve with the stuffed chicken, roasted peppers and lemon wedges.
For chilli chicken & feta rolls, place 300 g (10 oz) sliced ready-cooked chicken breasts in a large bowl with the feta, chilli, capers, olives and coriander from the main recipe.
Add 1 tablespoon olive oil, 2 teaspoons lemon juice, 70 g (2¾ oz) rocket leaves and a pinch of salt and pepper. Toss to combine, then heap on to 4 large, soft flour tortillas.
Roll up the tortillas and toast them on a hot ridged griddle pan for 4–5 minutes, turning occasionally, until warm and charred. Cut in half diagonally and serve with a tabbouleh salad or steamed wholewheat couscous for a more substantial meal. Total cooking time 10 minutes.
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| feta stuffed chicken with chilli |
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